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Creamy Avocado Zucchini Pasta

Spiralized zucchini noodles with a creamy avocado sauce.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2
Author: Nikole Goncalves


  • 2 medium zucchinis
  • 1 large ripe avocado
  • 1/2 bunch asparagus
  • 1 cup cherry tomatos
  • 1 small white onion
  • 2 minced garlic cloves
  • 1/4 cup raw vegan parmesan
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • Salt & pepper


  • Start by spiralizing your zucchinis to create zoodles aka zucchini noodles.
  • Next, in your food processor add in the avocado, lemon juice, 2 tablespoons of the olive oil, salt and pepper and blend until you've reach a creamy consistency. Set avocado sauce aside for flavours to infuse.
  • In a non stick pan on low to medium heat add in the remaining olive oil, garlic, onion and asparagus and sauté for 3-5 minutes.
  • Throw in the cherry tomatoes and lower the heat to just warm up the tomatoes but not cook them.
  • Turn off the heat and allow veggies to cool slightly.
  • In a large bowl combine veggies and zoodles and toss well.
  • Add creamy avocado sauce and toss everything together very well until zoodles are evenly coated with the avocado sauce.
  • Sprinkle the vegan parmesan and salt/pepper (optional)


Best consumed within a few hours of making. This dish can be enjoyed hot or cold.